Ingredients
1/2 cup whole wheat flour1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1 teaspoon active dry yeast1/2 teaspoon sugar1/4 teaspoon salt1/4 teaspoon pepper1/2 cup water1/2 cup tomato juice1 teaspoon olive oil1-1/2 to 1-3/4 cups all-purpose flourTOPPINGS:1 can (8 ounces) pizza sauce1 medium green pepper, chopped1 cup sliced fresh mushrooms1 small red onion, chopped1 medium tomato, chopped1 cup shredded part-skim mozzarella cheeseCrushed red pepper flakes, optional
Preparation
In a large bowl, combine the first 7 ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edge slightly.
Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edge is lightly browned. If desired, sprinkle with pepper flakes.
